A humble favorite of the holiday cookie exchange, molasses cookies are a sweet testament to the age-old adage that the simple things in life are often the best. Inspired by the recipe for molasses crinkle cookies found on jars of Grandma’s Molasses, these Molasses Ginger Crinkle Cookies with Orange Cream Cheese Frosting are delightfully chewy, lightly crisp, and full of nuanced sweetness and warm winter spices. Finished with a swirl of sweet, slightly tangy Orange Cream Cheese Frosting, these cookies take a humble recipe to new heights.
Molasses Ginger Crinkle Cookies with Orange Cream Cheese Frosting
Makes 24 cookies
Ingredients
- ½ cup (113 grams) unsalted butter, softened
- ¼ cup (50 grams) all-vegetable shortening 1 cup (220 grams) firmly packed light brown sugar
- 1 large egg (50 grams), room temperature
- ¼ cup (85 grams) unsulphured molasses 2 tablespoons (30 grams) bourbon
- 2 teaspoons (8 grams) vanilla extract
- 3 cups (375 grams) all-purpose flour
- 2 teaspoons (4 grams) ground ginger
- 11/2 teaspoons (3 grams) ground cinnamon
- 11/4 teaspoons (6.25 grams) baking soda
- ½ teaspoon (1.5 grams) kosher salt
- ½ cup (100 grams) plus 1 tablespoon (12 grams) turbinado sugar, divided
- Orange Cream Frosting (recipe follows)
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, shortening, and brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating well. Beat in molasses, bourbon, and vanilla.
- In a medium bowl, whisk together flour, ginger, cinnamon, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Cover and refrigerate until firm, about 11/2 hours.
- Line 2 baking sheets with parchment paper.
- Roll half of dough into 11/2 -inch balls (38 grams each). (Keep remaining dough refrigerated.) Roll dough balls in ½ cup (100 grams) turbinado sugar, and place 2 inches apart on prepared pans. Flatten dough balls into 2-inch disks. Refrigerate for 30 minutes.
- Preheat oven to 350°F (180°C).
- Bake until puffed and set, 10 to 12 minutes. Let cool on pans for 3 minutes. Remove from pans, and let cool completely on wire racks. Repeat procedure with remaining dough.
- Using an offset spatula, spread Orange Cream Cheese Frosting on top of cookies, and sprinkle with remaining 1 tablespoon (12 grams) turbinado sugar.
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Orange Cream Frosting
Makes about 3 cups
Ingredients
- 8 ounces (226 grams) cream cheese, room temperature
- ½ cup (113 grams) unsalted butter, softened
- 2 teaspoons (6 grams) tightly packed orange zest
- 4 cups (480 grams) confectioners’ sugar 1 teaspoon (4 grams) vanilla extract
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, butter, and orange zest at high speed until smooth and creamy. Add confectioners’ sugar and vanilla, and beat at low speed for 30 seconds. Increase mixer speed to high, and beat for 2 minutes. Use immediately.
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